Improvement of thermal stability of alkaline polygalacturonate lyase by fusing with self-assembling amphipathic peptides
LIU Song;WANG Ming-xing;DU Guo-cheng;CHEN Jian;Key Laboratory of Industrial Biotechnology;Ministry of Education;Jiangnan University;School of Biotechnology;Jiangnan University;

..............page:1-6

Study on activities of key enzymes in acetone-butanol fermentation process
WANG Feng-qin;ZHANG Rui;XIE Yao-huan;XIE Hui;SONG An-dong;College of Life Science;Henan Agricultural University/Key Laboratory of Enzyme Engineering of Agricultural Microbiology;Ministry of Agriculture;

..............page:7-12

Production of rhamnolipids by semi-solid-state fermentation with Pseudomonas aeruginosa
WANG Pan-pan;LI Cheng-jie;HE Zhang-lan;GU Jing-sai;NI Gao-yu;QI Qi-ge;ZHAN Xiao-bei;WU Jian-rong;Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;

..............page:13-17

Effect of endogenous enzymes on gel properties of fermented fish mince
YANG Fang;XIA Wen-shui;State Key Laboratory of Food Science and Technology;School of Food Science and Technology;Jiangnan University;

..............page:18-22

Effect of Maillard reaction on functional properties and potential contaminants formation of Yellow Stripe Trevally meat protein hydrolysates
WANG Jun;WANG Zhong-he;FU Li;LU Bin;College of Life Science and Food Technology;Hanshan Normal University;College of Food Science and Pharmaceutical Sciences;Xinjiang Agricultural University;

..............page:23-28

Immobilization of phenylalanine ammonia lyase co-entrapped with F₃O₄ magnetic nanoparticles in biomimetic silica and its properties
YUE Shu;LIU Rong-lin;FENG Yu-xiao;DUAN Chong;ZHAO Ya-min;LI Lin-bo;CUI Jian-dong;Research Center for Fermentation Engineering of Hebei;College of Bioscience and Bioengineering;Hebei University of Science and Technology;

..............page:29-33

Ultrasound assisted enzymatic synthesis and antioxidant activity of L-ascorbyl linoleate
JIANG Chen;LIU Liu;LI Zhuo;LI Cun-zhi;YAN Ri-an;Department of Food Science and Engineering;Jinan University;China Resources C’estbon Beverage Co.;Ltd.;

..............page:34-40

Research on physicochemical and functional properties of soluble dietary fiber from cellulase modified potato pulp
CHENG Li;ZHANG Xian-mei;GU Zheng-biao;HONG Yan;LI Zhao-feng;LI Cai-ming;College of Food Science and Technology;Jiangnan University;The State Key Laboratory of Food Science and Technology;Synergetic Innovation Center Of Food Safety and Nutrition;

..............page:41-46

Screening and cholesterol removal ability of lacti acid bacteria DCe13 from Phasianus colchicus
LIU Chang-jian;LIU Qiu;SUN Jun-de;JIANG Bo;YU Ji-cheng;QI Xiao-hui;College of Land and Environment;Shenyang Agricultural University;College of Life Science;Dalian Nationalities University;

..............page:47-51

Effect of low intensity microwave on cell wall degradation enzymes activity of kiwifruit
LI Ming-xia;HAN Jian-qun;WANG Qi;HE Yu-ting;GUO Yan-ming;DONG Ming;Tea and Food Technology Academy;Anhui Agricultural University;Hefei Agricultural Products Processing;

..............page:52-58

The relation of NDMA and NDEA in Decapterus maruadsi with different curing conditions
CHEN Sheng-jun;YANG Xian-qing;LI Lai-hao;WU Yan-yan;FAN Li-qin;QI Bo;DENG Jian-chao;HU Xiao;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;South China Sea Fisheries Research Institute;CAFS;South China Sea Bio-Resource Exploitation and Utilization Collaborative Innovation Center;

..............page:59-63

The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine / xylose model reaction system
CAO Chang-chun;SHI Jing-yan;XIE Jian-chun;SUN Bao-guo;Beijing Laboratory for Food Quality and Safety;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;

..............page:64-69

Breeding of lycopene high producing strain by N~+ implantation and analysis of gene transcription
PEI Min;WANG Qiang;LUO Wei;GU Qiu-ya;GONG Zun-yang;YU Xiao-bin;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;

..............page:70-75

Analysis of bacterial diversity in Chinese traditional fermented Suan-Cai using 16S rRNA gene clone library
CAO Bi-xuan;HU Bin;LIU Ai-ping;College of Food Science;Sichuan Agricultural University;

..............page:76-80

Antioxidant and anti-inflammatory activity of different gingers
LIU Bu-yun;WANG Yong-li;ZHANG Jian;GAO Zeng-ming;LI Da-peng;TANG Xiao-zhen;LI Feng;College of Food Science and Engineering;Shandong Agricultural University;

..............page:81-86

Process optimization of rapeseed oil phospholipase C degumming and its effectiveness analysis
YE Zhan;RAN Yu-bing;HU Chuan-rong;HE Dong-ping;LIU Ling-yi;Yasen·Y S;LUO Zhi;College of Food Science and Engineering;Wuhan Polytechnic University;Grain and oil resources comprehensive exploitation and engineering technology research center of State Administration of Grain;Hubei OKing star grain and oil industry Co.;LTD;

..............page:87-92

Comparison of effect of ultra high pressure treatment and heat treatment on muscle quality of Crassostrea hongkongensis
WANG Xiao-qian;QIN Xiao-ming;ZHENG Hui-na;ZHANG Chao-hua;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;National Research and Development Branch Center for Shellfish Processing;College of Food Science and Technology;Guangdong Ocean University;

..............page:93-100

Application of Lactobacillus casei Zhang and Bifidobacterium lactis V9 in active lactobacillus drink
CHEN Shi-xian;GAO Peng-fei;WANG Ji-cheng;SUN Ting;ZHANG Xing-chang;SZETO Ignatius Man-yau;ZHANG He-ping;Yili Innovation Center;Inner Mongolia Yili Industrial Group Co.;Ltd.;Key Laboratory of Dairy Biotechnology and Bioengineering;Education Ministry of P.R.China;Inner Mongolia Agricultural University;

..............page:101-105

Study on ageing Chinese rice wine treated at low temperature without boiling
HUANG Ting-ming;LIU Ying-fu;ZHOU Jian-ming;CHEN Feng;Jiangsu Zhangjiagang Brewery Co;LTD;

..............page:106-109

Improvement and optimization of preparation technology of colloidal gold
LIU Ying-sha;LI Jian-ke;ZHANG Lin;LIU Mei-hui;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:110-114

Purification of total flavonoids from Chrysanthemum coronarium L.with macroporous resins by response surface analysis
CHEN Jian-zhong;GE Shui-lian;ZAN Li-feng;WANG Geng-xian;XING Hao-chun;FU Jing;College of Life Science and Engineering;Handan College;Wild resources plant research center of South Hebei Mt.Taihang;

..............page:115-120

Analysis of the composition and variation of volatile flavor compounds in apple juice concentration
ZHENG Yu;LIU Chang;LI Lin-jie;BAI Xiao-lei;LI Shu-jing;ZHENG Wen-jie;WANG Min;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;College of Biotechnology;Tianjin University of Science and Technology;Animal;Plant;and Foodstuffs Inspection Center of Tianjin Entry-Exit Inspection and Quarantine Bureau;

..............page:121-128

Microbial detection and safety control of chicken essence seasoning in the course of process
ZONG Hong;LU Xin-yao;ZHUGE Bin;FANG Hui-ying;SUN Jin;FENG Qian;ZHUGE Jian;ZHANG Man-man;The Key Laboratory of Industrial Biotechnology;Ministry of Education;Research Centre of Industrial Microbiology;Jiangnan University;The Key Laboratory of Carbohydrate Chemistry and Biotechnology;Ministry of Education;Jiangnan University;Zhejiang Zhengwei Food Co.;Ltd.;Engineering Research Center of Condiments Industry of Zhejiang Province;

..............page:129-132

Development of DPO-PCR method for the detection of Vibrio parahaemolyticus
LI Dan-dan;XU Yi-gang;WANG Yu;QIU Suo-ping;GAO Hui-jiang;GAO Shen-yang;Animal Quarantine Lab;Inspection & Quarantine Technology Center of Hainan Entry-Exit Inspection & Quarantine Bureau;Animal Quarantine Lab;Inspection & Quarantine Technology Center of Heilongjiang Entry-Exit Inspection & Quarantine Bureau;Animal Quarantine Lab;Inspection & Quarantine Technology Center of Chongqing Entry-Exit Inspection & Quarantine Bureau;Conghua Entry-Exit Inspection & Quarantine Bureau;Laboratory of Bovine Genetics and Breeding;Institute of Animal Science;Chinese Academy of Agricultural Sciences;Department of Animal Husbandry & Veterinary Medicine;Liaoning Medical University;

..............page:133-136

Analysis of organic acid and free amino acid in pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria
ZHANG Meng-mei;LI Xiao-yan;HU Lu;ZHOU Kang;Ao Xiao-lin;HE Li;CHEN Shu-juan;LIU Shu-liang;College of Food Science;Sichuan Agricultural University;Key Laboratory of Agricultural Products Processing and Preservation Engineering;Sichuan Agricultural University;

..............page:137-142

Nondestructive measurement of sweet peppers texture quality based on near-infrared diffuse reflectance spectroscopy
PAN Bing-yan;LU Xiao-xiang;ZHANG Peng;LI Jiang-kuo;CHEN Shao-hui;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;

..............page:143-147

The establishment of determination of allicin in garlic by pyruvic acid dispersion
ZHU Jun-fang;XU Jian;GAO Jie;College of Forestry and Horticulture;Xinjiang Agriculture University Urumqi;

..............page:148-151

Relationship of honeys species and their physicochemical parameters
QUAN Ying;DAI Xia-ling;DIANG Jian-ying;LI Shan-shan;ZOU Lian-tai;WANG Lei;Ye Jing;School of Biology and Food Engineering;Changshu Institute of Technology;

..............page:152-156

Establishment of sensory evaluation description for stewed pork with brown sauce
LIU Deng-yong;DONG Li;TAN Yang;LI Meng-yao;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;

..............page:157-164

Different gel properties between chicken and duck breast meat
KANG Zhuang-li;LI Bing;MA Han-jun;ZHU Yan-ping;SONG Zhao-jun;PAN Run-shu;WANG Jun-yi;School of Food Science;Henan Institute of Science and Technology;Zhongpin Corporation;

..............page:165-168

Tenderization technology of beef granules and its quality evaluation
ZHANG Ting;LIU Yong-feng;ZHAI Xi-chuan;LI Lin-qiang;WANG Ying-lin;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:169-175

Effects of ultrasonic treatment on pork curing efficiency and quality
WEI Tian;MEI Lin;WANG Zhi-geng;XUE Xiu-heng;School of Tea and Food Science & Technology;Anhui Agriculture University;Engineering Laboratory of Agricultural Products Processing of Anhui;Anhui Dairy Engineering Technology Research Center;

..............page:176-180

The prediction model for quality deterioration of the postharvest Agaricus bisporus based on ethanol content
HU Yun-feng;LIU Yun-yun;LIU Guo-hua;CHEN Yuan-yuan;SU Li;Key Laboratory of Food Nutrition and Safety;Ministry of Education;Tianjin University of Science and Technology;

..............page:181-184

Prediction model for the shelf-life of tuna based on physical and chemical indexes
LEI Zhi-fang;XIE Jing;Shanghai Engineering Research Center of Aquatic Product Processing & Preservation;College of Food Science and Technology;Shanghai Ocean University;

..............page:185-191

Influence of complex preservatives on squid quality changes during frozen
LIU Miao;YANG Xian-shi;LI Xue-ying;CHI Hai;HUANG Hong-liang;East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences;Shanghai Ocean University;College of Food Science and Technology;

..............page:192-197

Multivariate analysis of 1-methylcycloprppene(1-MCP) treatment on the quality of red pepper during post-harvest storage
GUO Feng;WANG Yu-ning;LUO Shu-fen;SUN Yu-dong;LI Peng-xia;Institute of Agro-product Processing;Jiangsu Academy of Agricultural Sciences;Food Science College;Shenyang Agriculture University;Jiangsu AreaH uaiyin Institute of Agricultural Science;

..............page:198-203

Principal component analysis and comprehensive assessment on influence of 1-MCP on chayote fruit quality during cold storage
LI Yu;ZHANG Ming-rong;DONG Hong-min;LI Jie;QIN Wen;College of Food Science;Sichuan Agricultural University;

..............page:204-209

Comparison of extraction methods of polysaccharide from peanut meal and optimization of its extraction
GAO Si-si;GAO Hang;XU Hong;Beijing Engineering and Technology Research Center of Food Additives;Beijing Innovation Centre of Food Nutrition and Human Health;

..............page:210-214

Optimization of extraction conditions of mussel meat salt soluble proteins and their processing properties
WANG Bo-hua;LEI Song;LIU Yu-jiao;LI Mei;YANG Pin-hong;College of life science;Hunan university of arts and science;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan Province;Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province;

..............page:215-221

Research on stability and antioxidant activity of Russula pigment by ultrasonic extraction
PANG Ting-cai;HU Shang-ying;GAN Hong;School of Food Engineering;Qinzhou University;College of Electronics and Information Engineering;Qinzhou University;

..............page:222-227

Optimization of microwave-assisted extraction of polysaccharides from Hedysarum polybotrys Hand.-Mazz
ZHAO Bao-tang;KOU Ning;WANG Yue;FENG Li-dan;College of food and science andengineering;Gansu Agricultural Universit;College of basic medical sciences;Lanzhou University;

..............page:228-236

The current situation of microbial food culture management in Republic of Korea
LIU Wen-li;CHENG Chi;YAO Su;YIN Jie;College of Food Engineering;Ludong University;China National Research Institute of Food & Fermentation Industries;China Center of Industrial Culture Collection;State Food Safety HACCP Application Research Center;Chinese Academy of Inspection and Quarantine;

..............page:237-242

Review on the methods of extraction of pomegranate peel polyphenols
ZHU Cai-ping;ZHANG Yan-xia;ZHANG Xiao;LI Yun;DENG Hong;ZHAI Xi-chuan;ZHAO Feng-zhu;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:243-248

Role and effect of amino acids in the non-enzymatic browning of citrus juice
LI Shen;MA Ya-qin;HAN Zhi;ZHU Pan-pan;WANG Jun;Citrus Research Institute;Southwest University;National Citrus Engineering Research Center;

..............page:249-255

Advances in interactions of polyphenols with milk proteins and digestive enzyme
LIU Chan;HE Zhi-yong;QIN Fang;ZENG Mao-mao;CHEN Jie;State Key Lab of Food Science and Technology;Jiangnan University;

..............page:256-260